Ginger Cream Truffles


A friend of mine chelsea gave me this recipe …yet to make them but they sounds super yummy

Ginger Cream Truffles

Makes 20


½ packet (10) ginger nuts

150g cream cheese

½ C icing sugar

1t ground ginger

½ C crystallized ginger (chopped)

1 x 375g packet dark choc melts



1)      Place ginger nuts in food processor and run machine to reduce them to crumbs. Add cream cheese, icing sugar and ground ginger, mix until well combined. Pulsed in crystalized ginger.

2)      Roll the mixture into little balls size of large cherries and place on a tray lined with baking paper.

3)      Chill in the freezer for at least an hour.

4)      Melt the dark choc melts. Using a dipping fork, plunge the truffles in the melted choc. Shake off excess choc and carefully tip out onto a clean sheet of baking paper.

5)      Decorate with a drizzle of melted white choc on top if desired.

6)      Store in a cool place, not in the fridge (This is what the recipe says, I always kept them in the fridge!). 

One Comment to

“Ginger Cream Truffles”

  1. September 23rd, 2012 at 5:35 am      Reply chelsea Says:

    The ginger ones are my favourite, all silky and delicious on the inside at the crisp of the chocolate on the outside, yum!

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